Crab And Fennel Salad

1. 1

   Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.

2. 2

   Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.

3. 3

   Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.

4. 4

   Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.

5. 5

   Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.

6. 6

   Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

No additional tips available.